Ginger, dark chocolate and almonds taste even better when combined to make spicy, sweet and crunchy biscotti. Best served with a hot drink for dunking.

Movies and television shows are full of things that require a suspension of disbelief, e.g.

People with average income jobs somehow paying rent for huge apartments.

Candles everywhere during romantic scenes (where did they come from? who lit them? where do they have space to store them? why is nobody concerned about the fire hazard?).

Making plans with a new acquaintance without exchanging phone numbers or addresses.

I’m happy to let these slide for the sake of enjoyment, but the one that really pains me is when characters abandon or throw away food. If I decide to storm out of a restaurant before the waiter has delivered my order, you’d better believe I’m getting it packed up to go. Sure, it may undermine my attempt at a dramatic exit, but I’m not going to waste good food!

Is it strange that I pay so much attention to onscreen food, or do other people do this too? I often decide to bake something just because I’ve seen it on television and that’s how I came to make these biscotti. I can’t even remember which show I saw them in, but I’ve had biscotti on my mind for months now.

I’ve heard biscotti described as dry dust bricks trying to pass as cookies, which is not entirely untrue if you hate yourself and attempt to eat them without dunking. Once paired with a hot drink, their tastiness factor increases a thousand-fold, especially when each mouthful includes a burst of delicious spicy crystallised ginger, rich dark chocolate and crunchy almonds.

Recipe Notes

The biscotti can be cut to your preferred thickness, but the second cooking time will need to be adjusted accordingly.

If you can’t find/don’t like crystallised ginger, substitute with dried apricots.